TitleImageLogoDescriptionIngredientsInstructionsImage Image ImageNutritionalValuesVegetarianVegetarianVegetarianVegetarianVegetarianThe colour features several contrast shadesof green getting gradually lighter. This willhelp to separate each section and avoidconfusion.The nutritional chart will help with thosethat chose the vegetarian lifestyle forimproving their diet lifestyle or generallyfor those who are curious about what is intheir food.We are going for an contemporary fontwith a classic visual. The third and forthfont would maybe appeal more to ourchoice of audience as it has a strongerimpact due to its bold nature.Adobe HebrewColonna MTScript MT BoldGiddyup StdEdwardian ScriptFront BackNaturalThemedColourScheme
We have chosen to incorporate a bluecolour palette to help break up the greenas this can cause confusion and becomingtoo overpowering.VegetarianVegetarianVegetarianPastelTonedBluesDescriptionDescriptionDescriptionArialComic Sans MSArial NarrowThese are examples of the possible fonts we will use insections such as the ingredients, descriptions etc.
Warm StartersAnytime Eggs1) Heat the oil in a frying pan, then add the potato slices and fryon both sides until brown. Add the tomatoes and spring onionsand fry for about 1 min until softened. Season with salt andpepper, then make a space in the pan. Gently break the egg intothe space and fry until cooked to your liking. Scatter over thebasil leaves and serve.Per serving305 calories, protein 11g, carbohydrate 27g, fat 18 g, saturatedfat 3g, fibre 2g, sugar 2g, salt 0.59 gCheese & Chilli Melt1) Put the cheese, tomatoes, chilli and coriander leaves into abowl with some seasoning, then mix well.2) Warm tortillas in the microwave according to packinstructions - this makes them more bendable. Divide thecheese mix over one half of each tortilla. Fold over the otherhalf to make 8 half-moons, then press down to seal.3) Brush the tops with a little oil, then sit, oil-side down, on ahot area of the barbecue. Cook for a couple of mins until crispand golden, brush the uncooked side with oil, then flip over foranother few mins. Slice into wedges, then pile onto a platterwhile you cook the rest.Per serving298 kcalories, protein 12g, carbohydrate 24g, fat 18 g,saturated fat 8g, fibre 1g, sugar 3g, salt 1.84 gGarlic Bread Toasts1) Slice the bread in half lengthwise. Toast the crustside for 2 mins until really crispy. Mix togetherbutter, garlic and parsley in a bowl. Spread over thecut bread halves. Sprinkle over the Parmesan. Justbefore serving place on a baking sheet, then cookunder a hot grill for 5 mins until toasty and lightlygolden. Let it cool for 1 min before cutting intothick slices.MAKE IT EASYThe butter can be made ahead and kept up to 1week in the fridge or 3 months in the freezer. Makethe garlic bread and keep in the fridge for 1 day orthe freezer for 1 month.Per serving230 kcalories, protein 6g, carbohydrate 26g, fat 12g, saturated fat 7g, fibre 1g, sugar 2g, salt 0.89 g
Cold StartersIngredients1 peeled cucumber250g cherry tomatoes2 shallots , finely sliced2 birds-eye chillies , split openrice wine or cider vinegarhandful coriander leavesHot & Sour Cucumber Salad1) Finely slice the cucumber and halve the cherry tomatoes. Toss thesewith the shallots and chillies, season and dress with vinegar. Scattercoriander over.1) Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot.Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they cant spring open. Bake for20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.2) For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins beforeserving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.Applemint mojitosIn a food processor, whizz ½ a 20g pack mint, 4 quartered limes and 5 tbsp demerara sugar for about 1 min until thelimes are very finely chopped. Press through a sieve into a large jug, then stir in 300ml white rum. Can be chilled forup to 1 day. When ready to serve, mix with 600ml cloudy apple juice, 300ml sparkling water, 2 limes cut intochunks, 1 thinly sliced green-skinned apple, the remaining mint and lots of crushed ice. Mix well and pour intoglasses to serve.Classic tomato salsaVery roughly chop 4 tomatoes and 1 red onion. Put into a food processor with a big handful coriander, a drizzle olive oil,a squeeze lime and a pinch sugar. Season, then pulse a few times until everything is finely chopped. Spoon into aserving bowl. Will keep in the fridge for several hrs.70 kcalories, protein 2g, carbohydrate 8g, fat 3 g, saturated fat2g, fibre 0g, sugar 1g, salt 0.43 g1) Whizz everything together in a blenderuntil smooth - loosen with a littlewater if you like. If you dont have ablender, mash smooth with a fork ormasher. Will keep in fridge for up to 5days.Spicy chicken pittasSpread houmous evenly over 2 pittabreads. Top with shredded meat from1 cooked chicken breast, 1 slicedtomato, 1 sliced, pickled jalapeno chilliand crumble over a little goats cheese.Cook under a hot grill until the cheeseis lightly browned and sprinkle withsome rocket leaves, if you like, toserve.Per serving221 kcalories, protein 8g, carbohydrate14g, fat 15 g, saturated fat 2g, fibre 4g,sugar 1g, salt 0 gHomemade HoumousCheese & Jalapeno with Salsa & Mojitos
Main CoursesPancakes1) Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crackthe eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, graduallydrawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thickpaste. Add a little more milk if it is too stiff to beat.2) Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in asteady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistencyof slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starchin the flour to swell, but theres no need.3) Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle somebatter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excessbatter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excessbatter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn goldenunderneath after about 30 secs and will be ready to turn.4) Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Makesure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning outonto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You canfreeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.Gnocchi & Tomato Bake1) Heat grill to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 mins. Stir in the garlic,fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirringoccasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer toa large ovenproof dish.2) Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.
Cheese, Leek & Potato Tortilla1) Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 minsuntil softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat theeggs, season, then stir in the cheese and sage.2) Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turnthe heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for acouple of mins more until the top is set and golden. Slice into wedges and serve with a greensalad.Per serving277 kcalories, protein 16g, carbohydrate 11g, fat 19 g, saturated fat 9g, fibre 1g, sugar 1g, salt 0.81gSpaghetti Omelette1) Heat half the oil in a medium non-stick frying pan and add the garlic and onion. Cook for 2-3mins, until softened. Using your hands, squeeze out as much moisture from the courgettes aspossible. Add them to the pan and cook for a further 3-4 mins, until tender. Spoon thevegetables into a large bowl.2) Stir in the parsley, cheese sauce and spaghetti and season. Beat the eggs and stir into themixture.3) Heat remaining oil in the frying pan and tip in the spaghetti mixture. Level it out with the backof a spoon and cook over a medium heat for 3-5 mins, until almost set.4) Transfer to a hot grill for 2-3 mins, until golden. Leave to cool in the pan for 5 mins, then cutinto wedges and serve.Per serving324 kcalories, protein 13g, carbohydrate 21g, fat 22 g, saturated fat 8g, fibre 2g, sugar 5g, salt 0.68g
PuddingsMango & Pineapple Sorbet1) Bring the caster sugar, lime zest and lime juice to a boil with 200ml water. Simmer for 5 minutes, skim and cool. Whizz thefruit with the lime syrup in a food processor until smooth. Freeze for 3-4 hours until firm.Know-howWhen buying mangos choose fragrant ones that give slightly when pressed.Per serving281 kcalories, protein 1.3g, carbohydrate 72.4g, fat 0.5 g, saturated fat 0.0g, fibre 4.3g, salt 0.02 gGriddled Bananas with Nutty Chocolate Custard1) Heat a griddle pan to high. Cook the bananas for 2-3 mins each side until charred.2) Meanwhile, remove the lids from the custard and push the chocolate into each. Microwave each pot on High for 1 min.Remove and leave to stand for 1 min, then stir well. Divide the custard between 2 bowls, add the hot bananas andsprinkle each with hazelnuts.PER SERVING349 kcalories, protein 8g, carbohydrate 55g, fat 11 g, saturated fat 4g, fibre 2g, sugar 46g, salt 0.4 gVanilla Yoghurt Ice with Honeyed Pink Grapefruit1) Place the caster sugar in a bowl, then rub in the vanilla seeds with your fingers so theyre evenly mixed. Stir in the yogurtuntil the sugar has dissolved. Churn the mixture in an ice-cream machine until frozen but still soft or, if you dont have amachine, pour the yogurt into a freezer-safe container and freeze for 4-6 hrs, stirring thoroughly every hr or so.Meanwhile, line a 1kg loaf tin with cling film.2) Spoon the soft frozen yogurt into the tin, cover with another piece of cling film, then freeze for at least 4 hrs, until firm.Segment the grapefruit, catching the juices in a bowl - you should get about 200ml. Put the juice into a small pan with thehoney, simmer for 10-15 mins until thickened and syrupy, stir in the segments, then leave to cool.3) Take the yogurt ice from the freezer about 10 mins before you want to serve it. Cut into slices and serve topped withgrapefruit, some of the honeyed sauce and a scattering of mint.